Moroccan Apricot Chicken
A comforting and aromatic North African chicken stew, combining tender chicken with the sweet tang of apricots and raisins, all simmered in a flavorful broth and finished with a golden-brown broiler crust.
Ingredients
- 2 lb chicken thighs bone-in
- 1 tbsp olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp turmeric
- 0.5 tsp paprika
- 0.25 tsp ginger ground
- 0.5 cup dried apricots halved
- 0.25 cup raisins
- 1.5 cup chicken stock or water
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup fresh cilantro chopped
Instructions
- Season chicken thighs with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown chicken thighs on all sides until golden, then remove and set aside.
- Add chopped onion to the pot and sauté until softened, about 5 minutes. Stir in minced garlic, cumin, coriander, turmeric, paprika, and ginger, and cook for 1 minute until fragrant.
- Return the chicken to the pot.
- Pour in chicken stock or water, then add the dried apricots and raisins.
- Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 30 minutes, or until the chicken is cooked through and tender.
- Preheat your broiler.
- Carefully transfer the contents of the pot (chicken and sauce with fruit) into an oven-safe baking dish.
- Place the baking dish under the preheated broiler for 5-7 minutes, or until the chicken skin is slightly crispy and the sauce has caramelized slightly. Watch carefully to prevent burning.
- Garnish with fresh chopped cilantro before serving.
Notes
Serve this delicious stew with fluffy couscous, rice, or crusty bread to soak up the flavorful sauce. A sprinkle of fresh mint or parsley at the end can also add a bright finish. For an extra layer of flavor, consider adding a pinch of cinnamon or a small piece of ginger to the simmering pot.